Welcome

Dear Friend,

Whether broiled, grilled, open-faced or stuffed, there’s no wrong way to eat

a burger...they’re always a treat! That’s why we’ve gathered all of our tastiest,
tried & true burger recipes for you in this convenient collection.

Best-Ever Cheddar Burgers, Mini Onion Burgers and Delicious Patty Melts
are all family favorites. Try Black Bean Burgers and Irene’s Portabella Burgers
for a meatless twist, or Crunchy Chicken Burgers for something deliciously
different.

We’ve included recipes to make your own burger toppings like Garden-
Fresh Catsup and Quick Hot & Sweet Mustard...even whip up a batch of
Homemade Burger Buns. So fire up the grill, turn on the oven or grill and
discover heaven on a bun!

We’ll take ours with everything!

Jo Ann & Vickie
 Gooseberry Patch
2545 Farmers Dr., #380
Columbus, OH 43235

www.gooseberrypatch.com

1-800-854-6673
Copyright 2014, Gooseberry Patch 978-1-62093-151-6
All rights reserved. No part of this book may be reproduced or utilized in any
form or by any means, electronic or mechanical, including photocopying and
recording, or by any information storage and retrieval system, without
permission in writing from the publisher.

Do you have a tried & true recipe…

tip, craft or memory that you’d like to see featured in a Gooseberry Patch
cookbook? Visit our website at www.gooseberrypatch.com, register and follow
the easy steps to submit your favorite family recipe. Or send them to us at:

Gooseberry Patch
Attn: Cookbook Dept.
2545 Farmers Dr., #380
Columbus, OH 43235

Don’t forget to include the number of servings your recipe makes, plus your
name, address, phone number and email address. If we select your recipe, your
name will appear right along with it…and you’ll receive a FREE copy of the
cookbook!
Bestest Burger Ever
Makes 6 sandwiches 2 lbs. ground beef 1 onion, chopped 1 t. salt

1 t. pepper

1 t. dried basil 1/3 c. teriyaki sauce 1/4 c. Italian seasoned bread crumbs 1 T.
grated Parmesan cheese 6 slices American cheese 6 onion rolls, split Mix
together beef, onion, salt, pepper and basil. Add teriyaki sauce, bread crumbs
and Parmesan cheese; mix well. Divide into 6 patties. Grill to desired doneness;
top with American cheese. Serve on onion rolls.

Juicy burgers start with ground beef chuck. A little fat in the beef adds
flavor...there’s no need to pay more for extra-lean ground sirloin!
Italian Hamburgers
Makes 12 to 14 servings

2 to 3 slices bacon, crisply cooked and crumbled 3 lbs. ground beef

0.7-oz. pkg. Italian salad dressing mix 2 eggs, beaten

1 c. Italian-flavored dry bread crumbs 1 c. shredded mozzarella cheese 12 to 14

hamburger buns, split In a large bowl, combine all ingredients except buns. Mix
well and form into 12 to 14 patties. Grill to preferred doneness. Serve on buns.

Tuck burgers into the pockets of halved pita rounds...easy for small
hands to hold and a tasty change from the same old hamburger buns.
Mini Onion Burgers
Makes 12 to 15 servings 1 red onion, sliced 1 lb. lean ground beef 1/4 t. salt

1/8 t. pepper

12 to 15 small potato rolls, split 6 T. mayonnaise

2 T. Dijon mustard 1/2 to 1 t. cayenne pepper Optional: mustard, catsup or

mayonnaise Preheat a flat-top grill pan over high heat. Add onion and cook until
tender, about 10 minutes; remove to a bowl. In a separate bowl, mix beef, salt
and pepper. Form into small patties, about 2 inches across. Add patties to grill
pan; cook 3 to 4 minutes per side. For Special Sauce, mix mayonnaise, mustard
and cayenne pepper in a small bowl. Serve patties on buns with grilled onion,
Special Sauce and other toppings, if desired.

Savor sweet onions when they’re in season from April to August! Often
named for the region where they’re grown, like Vidalia, Walla Walla,
Maui Sweets and Bermuda, sweet onions are mild, crisp and especially
delicious eaten uncooked on grilled burgers, sandwiches and tossed
salads.
Best-Ever Cheddar Burgers
Serves 4

1 to 1-1/2 lbs. ground turkey 4 green onions, finely chopped 1/3 c. fresh parsley,
chopped 1 T. grill seasoning

1 t. poultry seasoning 2 T. oil

1 Granny Smith apple, cored and thinly sliced 8 slices Cheddar cheese 1/4 c.
whole-berry cranberry sauce 2 T. spicy brown mustard 4 buns, split and toasted
8 leaves green leaf lettuce Combine turkey, onions, parsley and seasonings; form
into 4 patties. Heat oil in a skillet over medium-high heat. Add patties and cook
5 minutes per side, or until no longer pink in the center. Arrange 2 to 3 apple
slices and 2 cheese slices over each patty. Remove skillet from heat; cover to let
cheese melt. Blend cranberry sauce and mustard together; spread on cut sides of
buns. Add lettuce and burgers; close sandwiches.

Slip your hands inside 2 plastic bags when shaping ground beef into
burgers...no more messy hands!
Irene’s Portabella Burgers
Serves 4

4 portabella mushroom caps 1 c. Italian salad dressing 4 sourdough buns, split 4

slices Muenster or Gruyère cheese Garnish: romaine lettuce Combine
mushrooms and salad dressing in a plastic zipping bag, turning to coat. Chill 30
minutes, turning occasionally. Remove mushrooms, discarding dressing. Grill
mushrooms, covered with grill lid, over medium heat for 2 to 3 minutes on each
side. Grill buns, cut-side down, one minute, or until toasted. Top buns with
mushroom, cheese and lettuce; serve immediately.

Store unwashed, dry mushrooms in the refrigerator. The mushrooms will

stay fresher longer if they’re placed in a paper bag rather than a plastic
bag.
Deviled Hamburgers
Makes 4 servings 1 lb. ground beef 2 T. catsup

1 T. onion, chopped 2 t. mustard 1 t. red steak sauce 1 t. seasoned salt 1/2 t.

pepper 4 hamburger buns, split In the morning, mix together all ingredients
except buns; form into 4 patties. Cover and refrigerate until evening. Cook to
desired doneness as you prefer by frying in a skillet, or grilling on a countertop
grill or an outdoor grill. Serve burgers on buns.

Make a quick condiment kit for your next backyard barbecue. Just place
salt, pepper, mustard, catsup, flatware and napkins in an empty
cardboard pop carrier...so easy!
Bacon-Stuffed Burgers
Makes 8 servings

4 slices bacon, crisply cooked, crumbled and drippings reserved 1/4 c. onion,
chopped 4-oz. can mushroom pieces, drained and diced 1 lb. ground beef

1 lb. ground pork sausage 1/4 c. grated Parmesan cheese 1/2 t. pepper

1/2 t. garlic powder 2 T. steak sauce

8 sandwich buns, split Optional: lettuce

Heat 2 tablespoons reserved drippings in a skillet over medium heat. Add onion
and sauté until tender. Add cooked bacon and mushrooms; heat through and set
aside. Combine beef, sausage, cheese, pepper, garlic powder and steak sauce in a
large bowl. Shape into 16 thin patties. Spoon bacon mixture over 8 patties. Place
remaining patties on top and press edges tightly to seal. Grill over medium coals
to desired doneness. Serve on buns with lettuce, if desired.

Traveling a distance to your cookout site? Wrap and freeze burgers or

marinated meat before packing in an ice chest. The frozen meat will help
keep other items cold and will thaw in time for grilling.
Gobblin’ Good Turkey Burgers
Makes 4 to 6 sandwiches 1 lb. ground turkey 1 onion, minced

1 c. shredded Cheddar cheese 1/4 c. Worcestershire sauce 1/2 t. dry mustard salt
and pepper to taste 4 to 6 hamburger buns, split Combine all ingredients except
buns; form into 4 to 6 patties. Grill to desired doneness; serve on hamburger
buns.

For the juiciest foods, flip grilled burgers with a spatula and turn steaks
or chicken with tongs, not a fork. The holes a fork makes will let the
juices escape.
Prosciutto Burgers
Makes 6 burgers

1 to 1-1/2 lbs. ground beef 1/2 c. dry bread crumbs 1 to 2 t. dried parsley 1 egg,
beaten

2 T. milk

1/2 c. grated Parmesan cheese 1/4 c. sun-dried tomatoes, chopped 3/4 t. salt

3/4 t. pepper

6 slices prosciutto ham 1/4 c. olive oil 6 hamburger buns, split 6 slices tomato
Garnish: grated Parmesan cheese In a large bowl, mix together beef, bread
crumbs, parsley, egg, milk, cheese, sun-dried tomatoes, salt and pepper. Form
mixture into 6 patties. Wrap each patty with a slice of prosciutto. Heat oil in a
large skillet over medium heat. Fry patties in oil for 3 to 4 minutes per side, until
prosciutto is crisp and burgers reach desired doneness. Serve each burger on a
bun, topped with a slice of tomato and sprinkled with Parmesan cheese.

Hollowed-out peppers make garden-fresh servers for catsup, relish and

mustard! Just cut a slice off the bottom so they’ll sit flat.
Norma’s BBQ Sauce
Makes 13 one-quart bottles 6 c. onions, chopped 3 c. margarine 12-oz. pkg. all-
purpose flour 6 c. vinegar

1/4 c. hot pepper sauce 4 qts. water

1-1/4 c. Worcestershire sauce 2-1/2 t. pepper 8 qts. catsup

1 c. chili powder 1-1/2 lbs. brown sugar 1 c. mustard

13 1-quart catsup bottles and lids, sterilized In a large skillet over medium heat,
cook together onions and margarine until warmed through; whisk in flour. Cook
until onions are tender; place in a very large stockpot. Add remaining
ingredients; increase heat to medium-high and bring to a boil. Pour into
sterilized catsup bottles, leaving 1/4-inch headspace; wipe rims. Secure with
sterilized lids; set aside to cool to room temperature. May keep in the freezer up
to one year; thaw to use.

Use a length of jute to tie a basting brush to the top of a jar of Norma’s
BBQ Sauce, then slip the jar into an oven mitt or apron pocket...so
clever!
Spicy Butter Bean Burgers
Serves 4

15-oz. can butter beans or lima beans, drained 1/2 c. onion, chopped 1 T.
jalapeño pepper, finely chopped and seeds removed 6 to 8 saltine crackers,
crushed 1 egg, beaten

1/2 c. shredded Cheddar cheese 1/4 t. garlic powder salt and pepper to taste olive
oil for frying 4 whole-wheat sandwich buns, split Mash beans in a bowl; mix in
remaining ingredients except oil and buns. Form into 4 patties. Add 1/4 inch oil
to a skillet over medium-high heat. Fry patties until golden, about 5 minutes per
side, turning carefully. If baking is preferred, place patties on a greased baking
sheet; bake at 400 degrees for 7 to 10 minutes per side. Serve on buns.

When making any dish with hot jalapeño peppers, it’s always a good
idea to wear plastic gloves to avoid irritation while cutting, slicing and
chopping. Don’t touch your face, lips or eyes while you’re working! Just
toss away the gloves when you’re done.
All-In-One Bacon Cheeseburgers
Makes 6 servings

1-1/2 lbs. lean ground beef 1-oz. pkg. ranch salad dressing mix 3-oz. jar bacon
bits

8-oz. pkg. finely shredded Italian-blend cheese 6 hamburger buns, split Place
beef in a large bowl. Mix in remaining ingredients, one at a time, except buns.
Form into 6 patties. Grill burgers for 3 to 4 minutes per side, or to desired
doneness. Serve on buns.

Charcoal or gas? Every cookout chef has her own definite opinion. A
good rule of thumb: charcoal is for taste and gas is for haste.
Crunchy Chicken Burgers
Serves 4 to 6

1 lb. ground chicken 1/4 c. honey barbecue sauce 3/4 c. mini shredded wheat
cereal, crushed 1 egg, beaten 1/8 t. salt

1/8 t. pepper 4 to 6 hamburger buns, split Mix all ingredients together except
buns; form into 4 to 6 patties. Grill for 5 to 6 minutes per side, until no longer
pink in the center. Serve on buns.

A big shaker of seasoning salt is a must-have for tasty grilling. Mix up

your very own blend! A good basic mixture is a teaspoon each of salt,
pepper, garlic powder and oregano or rosemary. Like it spicy? Add
some cayenne pepper or dry mustard.
Aloha Burgers
Serves 4

8-oz. can pineapple slices, drained and juice reserved 3/4 c. teriyaki sauce 1 lb.
ground beef

1 T. butter, softened 4 hamburger buns, split 4 slices Swiss cheese 4 slices

bacon, crisply cooked 4 leaves lettuce

1 red onion, sliced Stir together reserved pineapple juice and teriyaki sauce in a
small bowl. Place pineapple slices and 3 tablespoons juice mixture into a plastic
zipping bag. Turn to coat; set aside. Shape ground beef into 4 patties and spoon
remaining juice mixture over top; set aside. Spread butter on buns; set aside.
Grill patties over medium-high heat to desired doneness, turning to cook on both
sides. Place buns on grill, cut-side down, to toast lightly. Remove pineapple
slices from plastic bag; place on grill and heat through until lightly golden, about
one minute per side. Serve burgers on buns topped with pineapple, cheese,
bacon, lettuce and onion.

Light and fizzy...the perfect drink for a cookout! Combine one cup sugar,
6 cups chilled pineapple juice and one cup lime juice. Stir in 2 liters
sparkling water and serve over crushed ice.
Garlic & Mustard Burgers
Serves 4

1 lb. ground beef

3 T. country-style Dijon mustard 5 garlic cloves, chopped 4 hamburger buns,

split 4 Monterey Jack cheese slices 7-oz. jar roasted red peppers, drained Mix
together beef, mustard and garlic. Shape into 4 patties about 3/4-inch thick.
Cover and grill patties for 12 to 15 minutes total, to desired doneness. Top
burgers with cheese and peppers.

Don’t toss that almost-empty Dijon mustard jar! Use it to mix up a zesty
salad dressing. Pour 3 tablespoons olive oil, 2 tablespoons cider vinegar
and a clove of minced garlic into the jar, replace the lid and shake well.
Add salt and pepper to taste. Drizzle over mixed greens...so refreshing.
Incredible Mini Burger Bites
Makes 24 mini sandwiches 2 lbs. lean ground beef 1-1/2 oz. pkg. onion soup mix
2 eggs, beaten

1/2 c. dry bread crumbs 3 T. water

1/2 t. garlic salt 1 t. pepper

24 dinner rolls, split 6 slices American cheese, quartered Garnish: catsup,

mustard, shredded lettuce, thinly sliced onion, dill pickles In a bowl, mix beef,
soup mix, eggs, bread crumbs, water and spices; refrigerate for one hour. Spread
beef mixture on a greased 15”x10” jelly-roll pan. Cover with plastic wrap and
roll out evenly with a rolling pin. Discard plastic wrap; bake at 400 degrees for
12 minutes. Slice into 24 squares with a pizza cutter. Top each roll with a burger
square, a cheese slice and desired garnishes.

Mini burgers are fun for parties...thriftier than full-size sandwiches too,
since everyone can take just what they want! Use mini brown & serve
rolls for buns.
Bean & Chile Burgers
Makes 4 servings

16-oz. can black beans, drained and rinsed 11-oz. can corn, drained 4-oz. can
green chiles 1 c. cooked rice 1/2 c. cornmeal 1 t. onion powder 1/4 t. garlic
powder salt to taste

2 T. oil

4 sandwich buns, split Optional: salsa Mash beans in a large bowl; add corn,
chiles, rice, cornmeal, onion powder and garlic powder. Form mixture into 4
large patties; sprinkle with salt. Heat oil in a skillet over medium heat; add
patties and cook until golden on both sides. Serve on buns, topped with salsa, if
desired.

No more flimsy paper plates at the next potluck...they’ll fit nice and snug
inside a plastic flying disc. After lunch, it makes a terrific gift for
everyone to take home!
Beverly’s Bacon Burgers
Makes 14 servings 3 lbs. ground beef 2 potatoes, peeled and chopped 4 carrots,
peeled and grated 1 onion, grated 2 eggs, beaten 1-1/2 t. garlic, minced 1 to 2 t.
dried parsley 1 t. salt

pepper to taste 14 slices bacon 14 sandwich buns, split Mix together all
ingredients except bacon and buns; form into 14 patties. Wrap a bacon slice
around each patty and secure with a wooden toothpick. Grill or broil to desired
doneness. Serve on buns.

Help the kids set up a summertime lemonade stand! Make a booth from
old appliance boxes or push two card tables together...neighbors will
line up to enjoy icy glasses of freshly-squeezed lemonade!
Diner-Style Burgers
Makes 8 servings

2 lbs. ground beef

1 egg, beaten

1 c. onion, finely chopped 1/2 c. shredded Cheddar cheese 2 T. catsup

2 T. evaporated milk 1/2 c. cracker crumbs salt and pepper to taste 1 c. all-
purpose flour 2 to 3 T. oil

10-3/4 oz. can cream of mushroom soup Mix together beef, egg, onion, cheese,
catsup, milk, cracker crumbs, salt and pepper. Shape into 8 patties; dredge in
flour. Heat oil in a large skillet over medium heat; brown patties on both sides.
Arrange patties in a slow cooker alternately with soup. Cover and cook on high
setting for 3 to 4 hours.

Pick up a stack of diner-style plastic burger baskets. Lined with checked

paper napkins, they’re lots of fun for serving burgers, hot dogs and fries.
Don’t forget to add a pickle spear!
Mexican Burgers
Makes 5

1 avocado, pitted, peeled and diced 1 plum tomato, diced 2 green onions,
chopped 1 to 2 t. lime juice 1-1/4 lbs. ground beef 1 egg, beaten

3/4 c. to 1 c. nacho-flavored tortilla chips, crushed 1/4 c. fresh cilantro, chopped

1/2 t. chili powder 1/2 t. ground cumin salt and pepper to taste 1-1/4 c. shredded
Pepper Jack cheese 5 hamburger buns, split Mix together avocado, tomato,
onions and lime juice; mash slightly and set aside. Combine beef, egg, chips and
seasonings in a large bowl. Form into 5 patties; grill to desired doneness, turning
to cook on both sides. Sprinkle cheese over burgers; grill until melted. Serve on
buns; spread with avocado mixture.

“Fried” ice cream is a festive dessert after Mexican Burgers. Roll

scoops of ice cream in a mixture of crushed frosted flake cereal and
cinnamon. Garnish with a drizzle of honey and a dollop of whipped
topping. They’ll ask for seconds!
Make-Ahead Pizza Burgers
Makes 20 servings

1 lb. ground beef

1 onion, chopped

1/2 green pepper, chopped 2 6-inch pepperoni sticks, ground or finely chopped
16-oz. jar pizza sauce 1 c. shredded mozzarella cheese 4 t. dried oregano or basil
1/8 t. garlic salt

Optional: 4-oz. can sliced mushrooms, drained 1/4 c. butter, softened 20 mini
sandwich buns, split In a skillet over medium heat, brown beef, onion and green
pepper; drain. Stir in remaining ingredients except butter and buns; cook for
several minutes, until cheese melts. Brush butter over cut sides of buns. Divide
beef mixture among the bun bottoms; add tops. Burgers may be served
immediately, or wrapped individually in aluminum foil and placed in the freezer.
To serve if frozen: thaw in refrigerator overnight. Bake foil-wrapped burgers at
350 degrees for 15 to 20 minutes, until heated through.

If you let raw potatoes sit in a bowl of cold water for half an hour,
they’ll be crisper when you whip up a batch of homemade French fries.
Special Hamburger Sauce
Makes 12 servings 1 c. mayonnaise 1/3 c. creamy French salad dressing 1/4 c.
sweet pickle relish 1 T. sugar

1 t. dried, minced onion salt and pepper to taste Combine all ingredients in a
bowl; stir well. Cover and refrigerate up to one week. Serve over grilled burgers.

Serve chilled beverages in old-fashioned Mason jars! Setting the jars

inside wire drink carriers makes it easy to tote them from kitchen to
picnic table.
Mom’s Turkey Burgers
Makes 4 to 6 servings 1 lb. ground turkey 1 onion, chopped 1 to 2 T. oil

10-3/4 oz. can chicken gumbo soup 2 T. mustard

1 T. catsup

1/2 t. salt

4 to 6 hamburger buns, split In a skillet over medium heat, brown turkey and
onion in oil; drain. Add remaining ingredients except buns. Mix together and
cook until heated through. Serve turkey mixture on hamburger buns.

Place browned ground beef or turkey in a colander and run hot water
over it. Excess fat will rinse right off with no loss in flavor.
Dagwood Burgers
Makes 12 to 15 sandwiches 2 lbs. lean ground beef 1 lb. ground Italian pork
sausage 2 c. dry bread crumbs 1 onion, chopped

1/2 c. barbecue sauce 1 egg, beaten

1.35-oz. pkg. onion soup mix 1 t. jalapeño pepper, diced salt and pepper to taste
12 to 15 hamburger buns, split Mix all ingredients except salt, pepper and buns
in a very large bowl. Form into 12 to 15 patties; sprinkle with salt and pepper.
Place on a charcoal grill or in a skillet over medium heat. Cook burgers to
desired doneness. Serve on buns.

Put a few extra burgers on the grill, then pop into buns, wrap
individually and freeze. Later, just reheat in the microwave for quick
meals...they’ll taste freshly grilled!
Hero Burgers
Makes 4 servings

1-1/2 lbs. ground beef 10-3/4 oz. can tomato soup 1/3 c. onion, finely chopped 1
T. mustard

1 T. Worcestershire sauce 1 t. prepared horseradish 1 t. salt

1 loaf French bread, halved lengthwise and toasted 2 tomatoes, sliced 2 c.

shredded Cheddar cheese In a bowl, combine beef, soup, onion, mustard, sauce,
horseradish and salt. Spread mixture on bottom half of bread, covering edges
completely. Broil 4 to 5 inches from heat source for 10 to 12 minutes. Top with
tomatoes and cheese; broil for 5 additional minutes or until cheese is melted.
Cover with top half of bread. Cut into 3-inch slices and serve.

Have some hometown fun...turn your dining room into a soda shoppe!
Group round tables with vintage-style chairs, then top each table with a
checkered table cloth. Give your “customers” whimsical menus
featuring dinner specials that include burgers, fries, shakes, malts and
sundaes!
Broiled Hamburger Sandwich
Makes 4 servings

1 lb. lean ground beef 8-oz. pkg. shredded Cheddar cheese 1 t. Worcestershire
sauce 1 t. browning and seasoning sauce 1 t. salt

4 slices French bread, toasted In a bowl, combine beef, cheese, sauces and salt;
mix well. Spread mixture over one side of each bread slice. Place on an
ungreased baking sheet. Broil for about 5 to 8 minutes, until beef is cooked
through and cheese is melted.

Remember chocolate colas? Go ahead and treat yourself to this soda-

shop specialty...a tall glass of cola with a squirt of chocolate syrup
stirred in!
Quick Hot & Sweet Mustard
Makes 1/2 cup

1/3 c. brown mustard seed 3 T. cider vinegar 1 T. olive oil 1/2 t. honey

1/8 t. dried tarragon Grind mustard seeds in a spice grinder; place in a small
mixing bowl. Add remaining ingredients; stir until smooth and thick. Refrigerate
in an airtight container until serving.

Honey comes in lots of flavor varieties. Seek out a local beekeeper at the
farmers’ market and try a few samples...you may find a new favorite!
Garden-Fresh Catsup
Makes 2, one-quart jars 3 lbs. tomatoes, peeled and chopped 1 onion, peeled
and diced 1/2 c. vinegar 1/2 c. sugar 1 t. salt

1 t. paprika 1 t. pepper

1/2 t. nutmeg 1/4 t. ground cloves 1 T. chili sauce 2 one-quart wide-mouth jars
Mix together all ingredients in a large stockpot; bring to a boil and let simmer
for 20 minutes. Remove from heat and let cool. Ladle into jars. Store in
refrigerator up to 2 weeks.

Need to peel tomatoes in a hurry? Simply drop them into boiling water,
then submerge them in cold water...the skins will slip right off.
Country Friends Chili Burgers
Serves 4 to 6

1 lb. ground beef 1 10-1/2 oz. can condensed bean with bacon soup 1/2 c. catsup
1 t. chili powder 4 to 6 buns, split and toasted Brown beef in large skillet; drain.
Stir in soup, catsup and chili powder. Let simmer 5 to 10 minutes, adding water
if more “juice” is desired. Spoon onto buns.

Invite friends over for a cookout before the big game. Begin with
invitations made of felt in the shape of pennants or use a permanent
marker to write party information on small plastic footballs.
Black Bean Turkey Burgers
Makes 6 servings

1-1/4 lbs. ground turkey 3/4 c. canned black beans, drained, rinsed and lightly
mashed 1 c. tortilla chips, crushed 1 T. chili powder 1 T. ground cumin salt and
pepper to taste 6 hamburger buns, split In a large bowl, combine turkey, beans,
tortilla chips and seasonings. Mix well and form into 6 patties. Grill over
medium-high heat for 6 to 8 minutes per side. Serve burgers on buns, topped
with a scoop of Avocado & Onion Slaw.

Avocado & Onion Slaw: 3 T. mayonnaise

1 T. vinegar

1/4 t. salt

1 avocado, halved, pitted and cubed 1/2 c. onion, thinly sliced Mix together
mayonnaise, vinegar and salt until well combined. Stir in avocado and onion.

Don’t put your grill away when summer’s over! Fall can be the greatest
time of the year for cookouts...the bugs are gone and the cooler weather
makes for perfect outdoor suppers.
7-League Pizza Burger
Makes 5 servings

1 lb. ground beef 1/3 c. grated Parmesan cheese 6-oz. can tomato paste 1 t. dried
oregano 1 t. salt

1/8 t. pepper

1 loaf French bread, halved lengthwise 1/4 c. sliced black olives 3 tomatoes,
peeled and thinly sliced 5 slices sharp pasteurized process cheese 1/4 c. onion,
finely chopped Combine beef, cheese, tomato paste, oregano, salt and pepper.
Spread evenly onto both bread halves. Broil about 5 inches from heat source for
12 minutes, or until beef is no longer pink in the center. Arrange tomato and
cheese slices alternately down the center of each half. Broil for an additional one
to 2 minutes, until cheese starts to melt. Slice each half into 4 to 5 pieces.

The promise of a savory 7-League Pizza Burger is all it takes to get kids
motivated for a service project! The little time it takes to help weed a
neighbor’s garden or plant flowers around the chapel pays big
rewards...kids learn to give of their time and care for others.
All-American Cheeseburgers
Makes 10 sandwiches 1 lb. ground beef, browned and drained 3 T. catsup

2 t. mustard

2 c. pasteurized process cheese spread, cubed 10 hamburger buns, split Place

beef in a slow cooker; add catsup and mustard, mixing well. Top with cubed
cheese. Cover and cook on low setting for 3 to 4 hours. Gently stir beef mixture;
spoon onto buns.

A backyard camp-out is a fun summertime get-together for kids...staple a

bag of mini marshmallows or trail mix to invitations! Fun activities like
a scavenger hunt, shadow puppets, a nighttime flashlight walk and
stargazing will be sure to keep the fun going all evening long.
Cheeseburger Roll-Ups
Serves 6 to 8

2 lbs. ground beef 3/4 c. soft bread crumbs 1/2 c. onion, minced 2 eggs, beaten
1-1/2 t. salt

1-1/2 t. pepper 12-oz. pkg. shredded Cheddar cheese 6 to 8 sandwich buns, split
Garnish: catsup, mustard and lettuce In a large bowl, combine beef, bread
crumbs, onion, eggs, salt and pepper; mix well. Pat out into an 18-inch by 14-
inch rectangle on a piece of wax paper. Spread cheese over beef mixture, leaving
a 3/4-inch border around edges. Roll up jelly-roll fashion starting at short edge.
Press ends to seal. Place on a lightly greased 15”x10” jelly-roll pan. Bake at 350
degrees for one hour, or until internal temperature on a meat thermometer
reaches 160 degrees. Let stand at least 10 minutes before slicing. Slice and serve
on buns; garnish as desired.

Stop pesky ants from crashing your picnic! Sprinkle salt, crushed chalk
or talcum powder in a line around the picnic table...they won’t cross
that line.
Denise’s Pizza Burgers
Serves 8 to 10

2-1/2 lbs. ground beef 1/4 c. bread crumbs 1 T. dried basil

1 T. Italian seasoning 1/2 t. pepper

10 to 12 slices pepperoni, quartered 1/2 c. shredded mozzarella cheese 8-oz. jar

pizza sauce, divided 8 to 10 slices mozzarella or provolone cheese 8 to 10 kaiser
rolls, split In a bowl, mix beef, bread crumbs, seasonings, pepperoni and cheese;
add 1/4 cup pizza sauce. Shape into 8 to 10 patties. Grill on a hot grill to desired
doneness. Warm remaining pizza sauce. Serve burgers on rolls, topping each
with cheese and a spoonful of pizza sauce.

Generally, you should close the cover on the grill when you are cooking
large pieces of food or slow grilling; swing the lid open when food is cut
up into small chunks or thin pieces.
German Burgers
Serves 6

1-1/2 lbs. ground beef 1/2 c. soft pumpernickel bread crumbs 2 T. beer or beef
broth 1 T. mustard

1/2 t. caraway seed 1/2 t. salt

1/8 t. pepper

6 slices Swiss cheese 6 pumpernickel sandwich buns, split 14-1/2 oz. can
sauerkraut, drained Garnish: additional mustard In a large bowl, combine all
ingredients except cheese, buns and sauerkraut. Mix gently and form into 6
patties. Grill or pan-fry patties to desired doneness, about 10 to 15 minutes,
turning halfway through. Top with cheese; let stand until cheese melts. Grill
buns, if desired. Serve burgers on buns; top with sauerkraut and mustard.

A tasty apple coleslaw goes well with German Burgers. Simply toss
together a large bag of coleslaw mix and a chopped Granny Smith
apple. Stir in coleslaw dressing to desired consistency.
Zesty Onion Relish
Makes 10 to 12 servings 2 lbs. large onions, sliced thick 1/4 c. canola oil

3 T. balsamic vinegar 2 T. brown sugar, packed 1/4 t. cayenne pepper Lightly

brush onion slices on each side with oil. Place onions on grill and cook over low
heat for 15 minutes or until tender and golden. Flip onions to brown each side,
coating again with oil as needed. Remove onions from grill and allow to cool.
Chop onions and set aside. Simmer vinegar and brown sugar in a saucepan over
low heat. Cook and stir until sugar has dissolved; pour over onions. Sprinkle
cayenne pepper over top and stir again. Serve warm, refrigerating any leftovers.

Only using part of an onion? The remaining half will stay fresh for
weeks when rubbed with butter or oil and stored in the refrigerator.
Backyard Big South-of-the-Border Burgers
Makes 6 servings

4-oz. can chopped green chiles, drained 1/4 c. picante sauce 12 round buttery
crackers, crushed 4-1/2 t. chili powder 1 T. ground cumin

1/2 t. smoke-flavored cooking sauce 1/2 t. salt

1/2 t. pepper

2 lbs. lean ground beef 1/2 lb. ground pork sausage 6 slices Pepper Jack cheese 6
sesame seed hamburger buns, split Garnish: lettuce leaves, sliced tomato In a
large bowl, combine first 8 ingredients. Crumble beef and sausage over mixture
and mix well. Form into 6 patties. Grill, covered, over medium heat for 5 to 7
minutes on each side, until no longer pink in the center. Top with cheese. Grill
until cheese is melted. Grill buns, cut-side down, for one to 2 minutes, until
toasted. Serve burgers on buns, garnished as desired.

Hosting a barbecue will guarantee a big turnout of friends & neighbors!

Load grills with chicken, ribs, brats, burgers and hot dogs, then ask
guests to bring a favorite side dish or dessert to share. Add a game of
softball and it’s a winner!
Delicious Patty Melts
Makes 4 servings

2 to 3 T. butter, softened and divided 1 onion, thinly sliced 1 lb. ground beef,
formed into 4 thin patties seasoned salt and pepper to taste 8 slices rye bread

8 slices Swiss cheese Melt one tablespoon butter in a skillet over medium heat;
add onion. Cook for 10 to 15 minutes, until onion is golden and caramelized.
Meanwhile, season beef patties with salt and pepper. On a griddle over medium
heat, brown patties for about 6 minutes on each side, until no longer pink in
center. Wipe griddle clean with a paper towel. Spread remaining butter on one
side of each bread slice; place 4 slices butter-side down on hot griddle. Top each
bread slice with a cheese slice, a beef patty, 1/4 of onion, another cheese slice
and another bread slice, butter-side up. Cook sandwiches over medium-low heat
until golden on both sides and cheese is melted, about 5 minutes.

An ice cream social is welcome relief from the summer heat. Set up an
ice cream stand with big scoops of ice cream and lots of toppings...nuts,
whipped cream, bananas and homemade root beer for creamy floats.
Dad’s Wimpy Burgers
Makes 6 to 8 servings 2 lbs. ground beef 1/2 c. catsup

1 egg, beaten

1 onion, chopped 1 t. salt

1 c. Italian-flavored dry bread crumbs 6 to 8 hamburger buns, split In a large

bowl, combine beef, catsup, egg, onion and salt; mix well. Form into 6 to 8
patties. Place bread crumbs in a shallow pan. Pat each side of patties in crumbs
until coated. Place patties in a lightly greased 13”x9” baking pan. Bake,
uncovered, at 350 degrees for 20 to 25 minutes, flipping patties after 8 minutes.
Patties may also be pan-fried in a lightly greased skillet over medium heat. Cook
on each side for 6 to 8 minutes, until lightly browned. Serve on buns.

A great gift for Dad! Give a platter of Dad’s Wimpy Burgers with a
coupon good for an indoor tailgating party...uninterrupted football
coverage complete with his favorite snacks and drinks.
Chicken Burgers
Makes 4 to 6 sandwiches 1 lb. ground chicken 1 onion, chopped

1/8 t. garlic powder 1/4 c. fresh bread crumbs 3 T. chicken broth 1 t. Dijon
mustard 1 t. salt-free vegetable seasoning salt pepper to taste

4 to 6 hamburger buns, split Combine all ingredients except buns in a large

bowl. Stir lightly with a fork until well blended. Shape into 4 to 6 burgers. Heat
a lightly oiled skillet over medium heat. Cook burgers in skillet for 6 to 8
minutes per side, until no longer pink in the center. Serve on buns.

Burgers don’t have to be ordinary...try making them with ground turkey,

chicken or even ground sausage. Season them with Italian, Mexican,
Thai, Southwest or Mediterranean blends easily found at the meat
counter.
8 Great Burgers
Makes 8 servings

1 lb. ground beef 1 lb. ground pork sausage 2 T. Worcestershire sauce 1/2 c.
grated Parmesan cheese 1/3 t. pepper

8 hamburger buns, split Garnish: lettuce, sliced tomato, sliced onion Combine
beef, pork, sauce, cheese and pepper in a large bowl. Mix well; form into 8
patties. Grill burgers to desired doneness, about 5 to 6 minutes per side. Serve on
buns with favorite toppings.

When burgers, hot dogs, tacos or baked potatoes are on the menu, set up
a topping bar with bowls of shredded cheese, catsup or salsa, crispy
bacon and other yummy stuff. Everyone can just help themselves to their
favorite toppings!
Devilishly Good Burgers
Makes 4 servings 1 lb. ground beef 2 T. catsup

1 T. onion, chopped 2 t. mustard 1 t. red steak sauce 1 t. seasoned salt 1/2 t.

pepper 4 hamburger buns, split In a large bowl, combine all ingredients except
buns. Mix well; form into 4 burgers. Cover and refrigerate for about 8 hours to
allow flavors to blend. Grill or fry burgers to desired doneness. Serve burgers on
buns.

Before marinating burgers, chicken or chops, pour some marinade into

a plastic squeeze bottle for easy basting while the meat sizzles away on
the grill...how clever!
Hamburger “Cupcakes”
Makes one dozen

12 slices white or whole-wheat bread 1/4 to 1/2 c. butter, softened 1 lb. ground
beef

1/2 c. onion, chopped

10-3/4 oz. can cream of mushroom soup 1/2 c. shredded sharp Cheddar cheese
salt, pepper and garlic powder to taste Optional: additional cheese Cut off the
crusts from each bread slice; cut the crusts into cubes and set aside. Spread
butter over one side of each bread slice. Press bread, butter-side down, into
muffin cups. In a bowl, combine crust cubes and remaining ingredients; mix
well. Divide mixture among muffin cups. Top with a little more cheese, if
desired. Bake at 375 degrees for 35 to 40 minutes, until no longer pink in the
center.

Grill some veggies alongside the meat! Brush olive oil over sliced
squash, potatoes, peppers or eggplant and grill until tender and golden.
You may be surprised how sweet and delicious they are.
Mom’s Nutty Burgers
Serves 4

3 slices whole-wheat bread, torn 1 c. milk

1 egg

1 slice onion 1 carrot, peeled and diced 1 stalk celery, diced 2 c. chopped
walnuts 1 t. salt

1/4 c. butter Optional: 8 buns, split In a blender, process bread for several
seconds until crumbs form. Remove crumbs to a bowl. Add milk, egg,
vegetables, nuts and salt to blender. Process about 30 seconds, until chopped.
Add to crumbs; mix well and form into 8 patties. Heat butter in a skillet. Cook
patties for 5 minutes per side, flipping carefully, until golden. Serve on buns, if
desired.

Toasting nuts adds lots of flavor...with no oil needed. Place nuts in a dry
skillet over medium heat. Cook and stir until lightly golden, about 3
minutes. Cool completely before adding to recipes.
Brie-Stuffed Burgers
Makes 6 servings

2 lbs. ground turkey

6 cubes Brie cheese, 1”x1”x1/2”

2 T. olive oil, divided salt and pepper to taste 1 tart apple, cored and thickly
sliced crosswise 6 multi-grain rolls, split and toasted Optional: cranberry
mustard Form turkey into 6 thick patties. Hollow out center of each and place a
cheese cube inside; press meat around cheese to cover. Brush one tablespoon oil
over burgers; sprinkle with salt and pepper. Grill over medium-high heat to
desired doneness. Brush remaining oil over apple slices; grill (or sauté in a
skillet) until golden. Place burgers on rolls; top with apple slices and a dollop of
cranberry mustard, if desired.

Stuffed burgers turn ordinary into an extraordinary dinner! Form a thin

patty and top with a sprinkle of cheese, roasted garlic, bacon crumbles,
salsa or fresh herbs. Place another thin patty on top and carefully seal
the edges. Grill as usual and enjoy!
Hamburger Seasoning Mix
Makes 2-1/2 cups

1-1/4 t. pepper 3 T. onion powder 1 T. garlic powder 1 t. salt

1-2/3 c. powdered milk 1/3 c. dried, minced onion 3-1/2 T. beef bouillon
granules 2 T. dried parsley Combine ingredients; store in an airtight container.

To use:

Add one to 2 tablespoons Hamburger Seasoning Mix to one pound ground beef
before forming into patties to grill.

Pack some Hamburger Seasoning Mix into a barbecue gift bag! Cut 2
back pockets from a pair of old blue jeans, arrange on the front of a
white gift bag and secure with hot glue. Slip a sassy red bandanna in
one pocket and a gift card in the other.
Key West Burgers
Serves 4

1 lb. ground beef

3 T. Key lime juice 1/4 c. fresh cilantro, chopped salt and pepper to taste
hamburger buns, split and toasted Garnish: lettuce

In a bowl, combine beef, lime juice, cilantro, salt and pepper. Form beef mixture
into 4 patties. Spray a large skillet with non-stick vegetable spray. Cook patties
over medium heat for 6 minutes. Flip patties, cover skillet and cook for another 6
minutes. Place lettuce on bottom halves of buns and top with patties. Add
Creamy Burger Spread onto bun tops and close sandwiches.

Creamy Burger Spread: 8-oz. pkg. cream cheese, softened 8-oz.

container sour cream 3 green onion tops, chopped Combine all
ingredients until completely blended. Cover and refrigerate at
least 15 minutes.

Need just a dash of lemon or lime juice? Pierce the fruit with an ice
pick, squeeze out as much as needed and return it to the refrigerator
until next use.
Island Burgers
Makes 6 to 8 sandwiches

1 lb. ground beef

1 lb. ground turkey

Optional: 1.35-oz. pkg. onion soup mix seasoned salt to taste 6 to 8 hamburger
buns, split and toasted 1/2 lb. deli shaved ham, warmed 6 to 8 pineapple slices
1/2 c. French salad dressing In a bowl, mix together beef and turkey; blend in
soup mix, if desired. Form into 6 to 8 burgers. Place on a broiling pan or grill;
sprinkle on both sides with seasoned salt. Broil or grill to desired doneness.
Serve burgers on toasted buns, topped with ham, a slice of pineapple and a
drizzle of salad dressing.

Fruit kabobs are a sweet ending to any meal. Arrange chunks of

pineapple and banana, plump strawberries and kiwi slices on skewers.
For a creamy dipping sauce, blend together 1/2 cup each of cream
cheese and marshmallow creme.
Marty’s Special Burgers
Makes 4 sandwiches 1 lb. lean ground beef 2/3 c. crumbled feta or blue cheese
1/2 c. bread crumbs 1 egg, beaten

1/2 t. salt

1/4 t. pepper

4 to 6 cherry tomatoes, halved 4 hamburger buns, split Mix together all

ingredients except buns; form into 4 burgers. Grill over high heat to desired
doneness, flipping to cook on both sides. Serve on buns.

For thick burgers that cook up more quickly and evenly, press your
thumb into the center of each patty to form a dime-size hole. The hole
will close as the burgers brown.
Spinach Cheeseburgers
Makes 8

2 lbs. ground beef

1 c. shredded mozzarella cheese 1.35-oz. pkg. onion soup mix 10-oz. pkg. frozen
chopped spinach, thawed and drained 8 hamburger buns, split and lightly toasted
Combine all ingredients except buns in a large bowl; shape into 8 patties. Grill
or broil to desired doneness. Serve on toasted buns.

For a quick & tasty side, slice fresh tomatoes in half and sprinkle with
minced garlic, Italian seasoning and grated Parmesan cheese. Broil
until tomatoes are tender, about 5 minutes...scrumptious!
Garlic Dill Pickles
Makes 3 jars

9 c. pickling cucumbers, sliced 3 1-quart canning jars and lids, sterilized 3 grape
leaves 3 t. dill seed 3 cloves garlic 6 c. white vinegar 3 qts. water 1-1/2 c. salt
Pack cucumbers evenly between sterilized jars, leaving 1/2-inch headspace. To
each jar add one grape leaf, one teaspoon dill seed and one clove garlic.
Combine remaining ingredients in a large saucepan over medium heat. Cook and
stir until hot and salt is dissolved. Pour vinegar evenly into hot sterilized jars,
leaving 1/2-inch headspace. Wipe rims; secure with lids and rings. Process in a
boiling water bath for 15 minutes; set jars on a towel to cool. Check for seals.

Next time you finish a jar of dill pickles, use the leftover juice to make
some crunchy, tangy pickled veggies! Cut up fresh carrots, green
peppers, celery and other favorite veggies, add them to the pickle juice
and refrigerate for a few days.
Bacon & Blue Cheese Stuffed Burgers
Makes 4 burgers

1-1/2 lbs. ground beef 1 T. Worcestershire sauce 2 T. Dijon mustard

1/2 t. pepper

4 to 6 slices bacon, crisply cooked and crumbled 4-oz. container crumbled blue
cheese 4 hamburger buns, split and toasted Garnish: sliced red onion, sliced
tomato, lettuce leaves Combine beef, Worcestershire sauce, mustard and pepper.
Mix lightly and form into 8 1/4-inch thick patties. Stir together bacon and blue
cheese; set aside 1/3 of mixture for topping. Spoon remaining mixture onto
centers of 4 patties. Top with remaining 4 patties; press edges together to seal.
Grill over medium-high heat to desired doneness, 4 to 6 minutes per side,
topping with reserved bacon mixture when nearly done. Serve burgers on toasted
buns, garnished as desired.

To really speed up any recipe with crisply cooked bacon, purchase pre-
cooked bacon. Just snip and add to salads or leave whole for
sandwiches and burgers.
Smoky Bacon-Gouda Burgers
Makes 4 servings

1/4 c. onion, finely chopped 6 slices bacon, cut into 1/2-inch pieces, crisply
cooked and 1 T. drippings reserved 2 T. olive oil

1-3/4 c. onion, thinly sliced 1/4 c. steak sauce

1-1/2 lbs. ground beef sirloin 2 t. Worcestershire sauce 1 t. hot pepper sauce 1 T.
steak seasoning 4 slices smoked Gouda cheese 4 kaiser rolls or onion rolls, split
and toasted Optional: crisply cooked bacon, sliced tomato, lettuce leaves In a
skillet over medium heat, cook chopped onion in reserved drippings until soft, 2
to 3 minutes. Combine with bacon in a small bowl; set aside. Heat oil in skillet;
add sliced onion and sauté, covered, until golden, about 10 minutes. Place in
another bowl; stir in steak sauce and set aside. In a large bowl, combine beef,
remaining sauces, seasoning and onion-bacon mixture; mix lightly and form into
4 patties. Grill over medium-high heat to desired doneness, topping with cheese
slices when nearly done. Serve burgers on toasted rolls, topped with sliced onion
mixture and other toppings as desired.

Fresh corn on the cob is always a favorite summer side dish. Make
buttering ears a snap...add melted butter to a glass tall enough for
dipping ears, one at a time.
Grilled Summer Burgers
Makes 4 to 5 sandwiches 1 lb. ground beef 1/2 c. onion, chopped 2 T. green
pepper, finely chopped 3 T. catsup

1-1/2 T. prepared horseradish 2 t. mustard

1 t. salt

pepper to taste 4 to 5 hamburger buns, split Combine all ingredients except buns.
Shape into patties. Broil or grill for 5 minutes. Flip patties and cook the other
side to desired doneness. Place on buns to serve.

Grill a juicy ripe peach for an easy dessert. Brush peach halves with
melted butter and place cut-side down on a hot grill. Cook for several
minutes, until tender and golden. Drizzle with honey...delicious!
Nightmares
Makes 8 servings

1 lb. ground beef

1/2 c. onion, chopped salt and pepper to taste 15-oz. can chili without beans 8
hamburger buns, split 8 slices American cheese In a skillet over medium heat,
brown beef with onion, salt and pepper; drain. Add chili and mix well; remove
from heat. Divide the beef mixture among the bun bottoms; top each with a slice
of cheese and bun top. Wrap each bun in aluminum foil; place on a baking sheet.
Bake at 350 degrees for 15 to 20 minutes. May be made in advance and frozen
unbaked. To serve, bake frozen sandwiches for about 45 minutes.

A sweet treat for a lazy summer afternoon...ice cream floats! Frosty

glasses filled with scoops of vanilla ice cream topped with root beer, red
or orange soda will be a hit.
County Fair Maidrites
Makes 20 to 25 servings 5 lbs. ground beef 1/2 c. onion, diced 2 T. salt

2 t. pepper

5 c. catsup

1/3 c. mustard

1/4 c. quick-cooking oats, uncooked 3 T. brown sugar, packed 2-1/2 t.

Worcestershire sauce 20 to 25 hamburger buns, split Brown beef in a very large
skillet over medium heat; drain. Add onion, salt and pepper; cook until onion is
transparent. Add remaining ingredients except buns; stir and simmer until heated
through. Spoon onto buns.

Delight the kids with super-simple ice cream sandwiches! Place a scoop
of softened ice cream on the flat bottom of one side of a cookie. Top with
another cookie, bottom-side down; press gently. Enjoy right away, or
wrap and freeze for up to one week.
Olive Burger Topping
Makes 6 to 10 servings

8-oz. pkg. cream cheese, softened 1 c. sliced green olives with pimentos 6 T.
olive juice

1/2 onion, finely chopped Optional: chopped green chiles to taste Mix together
all ingredients, stirring well to blend in olive juice. Cover and chill at least 2
hours. Serve on grilled burgers as desired.

Keep an eye out for vintage silver spoons at flea markets...oh-so clever
tied onto giftable jars of Olive Burger Topping, salsa, mustard or relish.
Black Bean Burgers
Makes 4 sandwiches 15-oz. can black beans, drained and rinsed 1 onion,
chopped 1 egg, beaten

1/2 c. dry bread crumbs 1 t. garlic salt 1 t. cayenne pepper 4 whole-wheat buns,
split Garnish: sliced tomatoes, Swiss cheese slices Place black beans and onion
in a food processor; process to a mashed consistency. Transfer to a bowl; mix in
egg, bread crumbs and seasonings. Form into 4 burgers; cook on a grill or in a
skillet for about 5 minutes on each side, until golden. Serve on buns; garnish as
desired.

For a speedy side with Tex-Mex flair, dress up a 16-ounce can of refried
beans...it’s easy! Sauté 2 seeded and diced pickled jalapeños, 2 chopped
cloves garlic and 1/4 cup chopped onion in 2 tablespoons bacon
drippings. Add beans, heat through and stir in 1/2 teaspoon ground
cumin.
Alberta Prairie Burgers
Makes 4 to 6 sandwiches 1 lb. ground beef 1/2 c. quick-cooking oats, uncooked
1/4 c. light sour cream 1/4 c. mushrooms, minced 1 onion, finely chopped 3
cloves garlic, minced 1 T. Dijon mustard 1 T. fresh parsley, chopped 1 t. dried
oregano 1 t. dried thyme 1/4 t. salt

1/4 t. pepper

4 to 6 hamburger buns, split Combine all ingredients except buns; mix lightly,
blending well. Form into 4 to 6 patties, one to 2 inches thick. Grill on a lightly
oiled grill over medium heat for 5 to 7 minutes per side, flipping once, to desired
doneness. May broil or pan-fry if preferred. Serve on buns.

Burgers are even more mouthwatering when served on toasty grilled

buns! Simply place buns split-side down on the grill for one to 2
minutes, until golden.
Open-Faced Lone Star Burgers
Makes 6 servings

1/4 c. onion, chopped 2 cloves garlic, minced 1/4 t. dried thyme

1-1/2 c. shredded Colby Jack cheese, divided 1-1/2 lbs. ground beef 6 slices
frozen garlic Texas toast 8-oz. can tomato sauce 1 T. brown sugar, packed 1 t.
Worcestershire sauce 1 t. steak sauce

In a large bowl, combine onion, garlic, thyme and one cup cheese. Crumble beef
over top and mix well. Form into 6 oval-shaped patties. In a large skillet, cook
patties over medium heat for 5 to 6 minutes per side, to desired doneness.
Meanwhile, prepare toast according to package directions. Drain burgers; set
aside and keep warm. Add remaining ingredients to the skillet. Bring to a boil;
cook and stir for 2 minutes, or until slightly thickened. Return burgers to skillet;
turn to coat. Sprinkle with remaining cheese. Serve burgers on toast.

Bright bandanas make colorful napkins for any barbecue. Tie one
around each person’s set of utensils. After the party, just toss them in the
wash.
Tex-Mex Burgers
Makes 8 burgers

2 lbs. ground beef

1 c. shredded Cheddar cheese 1/2 c. onion, grated 1/2 c. salsa

2 to 3 cups tortilla chips, crushed 8 sandwich buns, split In a bowl, combine all
ingredients except buns; shape into patties. Grill over medium heat to desired
doneness. Serve on buns.

Having a picnic on a breezy day? Cast-off clip earrings make sparkly

tablecloth weights...simply clip ’em to each corner of the cloth.
Homemade Burger Buns
Makes 8 to 12 buns 2 T. active dry yeast 1 c. plus 2 T. warm water 1/3 c. oil

1/4 c. sugar 1 egg, beaten 1 t. salt

3 to 3-1/2 c. all-purpose flour Optional: melted butter In a large bowl, dissolve

yeast in very warm water, 110 to 115 degrees. Stir in oil and sugar; let stand for
5 minutes. Mix in egg and salt; stir in enough flour to form a soft dough. Turn
onto a floured surface. Knead for 3 to 5 minutes, until smooth and elastic. Divide
dough into 8 to 12 balls. Place on greased baking sheets, 3 inches apart. Cover
and let stand for 10 minutes. Brush with butter, if desired. Bake at 425 degrees
for 8 to 12 minutes, until golden. Cool buns on wire racks.

Grandma’s little secret...kneading bread dough is a fun way to get rid of

stress! Be sure to knead the dough as long as the recipe states, until the
dough is silky smooth. You’ll be rewarded with moist, tender buns or
bread.
 Index

Burgers – Beef
7-League Pizza Burger

8 Great Burgers

Alberta Prairie Burgers

All-American Cheeseburgers

All-In-One Bacon Cheeseburgers

Aloha Burgers

Backyard Big South-of-the-Border Burgers

Bacon & Blue Cheese Stuffed Burgers

Bacon-Stuffed Burgers

Bestest Burger Ever

Beverly’s Bacon Burgers

Broiled Hamburger Sandwich

Cheeseburger Roll-Ups

Country Friends Chili Burgers

County Fair Maidrites

Dad’s Wimpy Burgers

Dagwood Burgers

Delicious Patty Melts

Denise’s Pizza Burgers

Deviled Hamburgers

Devilishly Good Burgers

Diner-Style Burgers

Garlic & Mustard Burgers

German Burgers

Grilled Summer Burgers

Hamburger “Cupcakes”

Hero Burgers

Incredible Mini Burger Bites

Island Burgers

Italian Hamburgers

Key West Burgers

Make-Ahead Pizza Burgers

Marty’s Special Burgers

Mexican Burgers

Mini Onion Burgers

Nightmares

Open-Faced Lone Star Burgers

Prosciutto Burgers

Smoky Bacon-Gouda Burgers

Spinach Cheeseburgers

Tex-Mex Burgers

Burgers – Meatless
Bean & Chile Burgers

Black Bean Burgers

Irene’s Portabella Burgers

Mom’s Nutty Burgers

Spicy Butter Bean Burgers

Burgers – Turkey & Chicken

Best-Ever Cheddar Burgers

Black Bean Turkey Burgers

Brie-Stuffed Burgers

Chicken Burgers

Crunchy Chicken Burgers

Gobblin’ Good Turkey Burgers

Mom’s Turkey Burgers

Condiments & Go-Withs

Garden-Fresh Catsup

Garlic Dill Pickles

Hamburger Seasoning Mix

Homemade Burger Buns

Norma’s BBQ Sauce

Olive Burger Topping

Quick Hot & Sweet Mustard

Special Hamburger Sauce

Zesty Onion Relish

 Our Story

Back in 1984, we were next-door neighbors raising our families in the little
town of Delaware, Ohio. Two moms with small children, we were looking for a
way to do what we loved and stay home with the kids too. We had always shared
a love of home cooking and making memories with family & friends and so, after
many a conversation over the backyard fence, Gooseberry Patch was born.

We put together our first catalog at our kitchen tables, enlisting the help of
our loved ones wherever we could. From that very first mailing, we found an
immediate connection with many of our customers and it wasn’t long before we
began receiving letters, photos and recipes from these new friends. In 1992, we
put together our very first cookbook, compiled from hundreds of these recipes
and, the rest, as they say, is history.

Hard to believe it’s been over 25 years since those kitchen-table days!
From that original little Gooseberry Patch family, we’ve grown to include an
amazing group of creative folks who love cooking, decorating and creating as
much as we do. Today, we’re best known for our homestyle, family-friendly
cookbooks, now recognized as national bestsellers.

One thing’s for sure, we couldn’t have done it without our friends all across
the country. Each year, we’re honored to turn thousands of your recipes into our
collectible cookbooks. Our hope is that each book captures the stories and heart
of all of you who have shared with us. Whether you’ve been with us since the
beginning or are just discovering us, welcome to the Gooseberry Patch family!
An exclusive Gooseberry Patch magazine, one page at
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